German Pancakes with Sautéed Apples
This Recipe serves 6 - 8

8 Eggs
1 1/3 cups All-Purpose flour
2 tsp Kosher Salt
1 1/3 cups Milk
6 Tbsp. Butter, preferably unsalted, and cut into 1 tsp chunks


Preheat oven to 450 degrees and butter or spray an 11 x 14” baking dish or similar size and set aside.

Beat the eggs with a whisk to blend. Slowly add flour, beating constantly. Stir in salt and milk. Pour the batter into the baking dish and top with butter bits.

Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake another 10 minutes or until pancake puffs up around the edges and turns a deep golden brown. Remove from oven and top with Sautéed Apples or top with warmed Homemade Maple Syrup and a dusting of Confectioners Sugar.


For the Sautéed Apples

4 Medium sized Gala or Braeburn apples, peeled and sliced
6 Tbsp Unsalted Butter
½ tsp Salt, preferably Kosher or Sea Salt
½ cup packed light Brown Sugar


In a medium sauté pan heat unsalted butter until melted and add apples and generous pinch of salt. Sauté until apples begin to brown and become fork tender, 4 – 5 minutes. Add brown sugar and cinnamon and gently toss to coat. Cook until sugar melts to make almost a caramel sauce.

Serve on top of warm baked German Pancake.